Spontaneity created: Orange Sage Pork Tenderloin

So my culinary creativity has been running rampant lately. Today I went out on a whim and made an entirely new dish (for my household at least). Here's a picture to get your mouth watering:

I Call it, Orange Sage Pork Tenderloin. Now if you'd like to try this one out at home, here's the recipe:


- Pork Tenderloin (about two 1.2 lb. pieces)
- 1 Shallot, very finely chopped
- 2 Tablespoons Soy Sauce
- 1/4 Cup Brown Sugar, packed
- 1/4 Cup Orange Juice
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Paprika
- 1 Teaspoon Garlic Powder (you could use finely chopped fresh garlic as well)
- 1 Teaspoon Rubbed Sage
- 1 Teaspoon Spicy or Dijon Mustard

Preheat oven to 425 degrees. Mix shallots, OJ and seasonings in a bowl. Place tenderloins on foil-lined roasting pan, and cover all sides of meat with seasoning mixture. Bake for 35 minutes or until internal meat temperature reaches 155 degrees. Every 10 minutes, baste tenderloins with pan drippings using a spoon or pastry brush. If you'd like, you can make another seasoning mixture to make an additional garnish sauce. Put the additional seasoning mixture in a small saucepan and cook over low heat until mixture thickens (about 5-10 minutes depending on your stovetop). Once baking time is finished, allow tenderloin to sit for about 10 minutes so that the juices distribute evenly before carving.

I hope you enjoy one of my original recipes, that I just invented today, haha! Eat up y'all!